QUICK AND EASY OMELETTE FOR ANYTIME OF THE DAY

Having spent most part of the day disinfecting my home, I needed a quick nutritious dish to curb my hunger and regain my energy.

I eyed the eggs whilst mopping  the floor and decided to use whatever vegetables I had in the fridge for an omelette.

You can use any vegetables that you have readily available, however to emulate recipe you’ll need the following ingredients;

INGREDIENTS 

3 large Eggs

1 small Onion / Shallot

Half a green sliced Pepper

1 grated Carrot

30g of diced Green Beans

1 sliced clove of Garlic

1 tablespoonful of Olive oil

1 teaspoonful of Butter

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick and delicious Omelette recipe below;

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TIPS FOR DISINFECTING YOUR HOME

All photos, recipes and videos are by the owner of this blog.

THE AMAZING PURPLE CABBAGE PORRIDGE RECIPE

A random conversation with a dearest friend of mine sparked this Purple cabbage porridge recipe. Tina sent a picture of her blended Cocoyam for her fresh Fufu in a pot and we talked about the colour. Cocoyam has a light lavender colour and I had some Purple cabbage in the fridge to mimic the colour.

I’ve since created another recipe using the purple cabbage which I’ll talk about in another post.

Purple or Red Cabbage are packed with Vitamins A, C, K, B6 and acts as a great antioxidants.They’re also rich in Potassium, Iron, Calcium etc and are inexpensive to buy.

The Purple Cabbage can be steamed, eaten raw especially in Coleslaws and soup. 

Let’s incorporate this wonder vegetable into our porridge. Why not!

INGREDIENTS 

100g of washed  and chopped Purple Cabbage 

4 tablespoonfuls of brown rice flour 

550ml of water

A pinch of salt to taste 

1 tablespoonful of Coconut oil

2 Grains of Selim pods (Hwentia/ Etso)

10g of sliced Ginger

1-2 tablespoonful of brown sugar 

TO SERVE

Use any fruit of your choice as a topping

1 tablespoonful of chopped candies Ginger (Optional)

METHOD 

Watch how to prepare this nutrient packed porridge recipe below;

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QUICK PERI PERI LEMON RICE RECIPE

In the name of improvising and making every ingredient go a long way, I used the Peri Peri stock in preparing this delicious Lemon rice recipe.

To make the stock you need to watch how I made it below;

INGREDIENTS 

250g of Basmati rice

350ml of Peri Peri stock

1 quartered Lemon

Half a teaspoon of freshly milled Black Peppercorns 

1 levelled tablespoon of Curry Powder

1 teaspoonful of dried Oregano 

1 teaspoonful of dried Thyme

Salt to taste

METHOD 

Watch how to prepare this incredible Lemon rice recipe below;

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NDUDU GRILLED PERI PERI CHICKEN RECIPE

The adage 'when life gives you Lemon you make Lemonade' applied here when I started to clean my fridge and freezer and found 1 red pepper and a pack of Chicken. I rummaged further and found Habanero chillies, Onion, Lemon and some dry herbs. Peri Peri sauce here I come! 

I had created this recipe previously but omitted sugar and this time around I included it. The sauce will last for 14 days in an airtight container in the fridge and can be frozen for up to 3 months. 

Anyway to make th tastiest Peri Peri sauce, you need the following ingredients;

INGREDIENTS 

SAUCE/MARINADE

1 charred and quartered Red pepper

2 large peeled and quartered Onions

2 Habanero chillies 

2 bulbs of peeled Garlic

Zest and juice of 2 Lemons

40g of fresh Thyme

40g of Oregano

2 levelled tablespoon  of smoked Paprika

30ml of Olive oil

25ml of White Wine Vinegar

2 tablespoonfuls of Brown Sugar

3 fresh Bayleaves 

Salt and Pepper to taste

500g of a mixture of Chicken drumsticks and thighs

The sauce can be used to grill Fish, Goat meat, Halloumi etc and also used to flavour Rice and Couscous.

METHOD 

Watch how to prepare the tastiest Peri Peri Chicken below;

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THE HEALTHIEST GHANAIAN VILLAGE OKRO SOUP RECIPE

Hearing how expensive groceries are in #Ghana I created this recipe to give everyone the chance to eat nutritious dishes to boost their immune system. 

For the lucky ones who are able to put food on their table, do share a bowl with a neighbour who might be struggling by their door. 

To prepare the  healthiest Okro soup recipe served with steamed #Ghanaian Brown rice ball, you’ll need the following ingredients;

INGREDIENTS 

300g of chopped Okra

2 large Onions

40g of  Ginger

3 thinly sliced cloves of Garlic

250g of smoked fried Herrings

1 litre of Water

70g of smoked Shrimps

2-3 Habanero chillies or Kasoa Pepper

1 tablespoonful of Keta School Boys (sun-dried Anchovies)

Salt to taste

BROWN RICE BALL

250g of Brown Rice flour

350 ml of water

Salt to taste

How about this Gluten free lightly fermented steamed corn ball?

METHOD 

Watch how to prepare this healthy Okro soup recipe below;

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All photos, recipes and videos are by the owner of this blog.

POSH GARI AND SHITO

Hmm! Gari and Shito (the popular Ghanaian Black Chilli sauce) has saved many a hungry stomachs particularly at boarding school.

Come to think of it, I might as well name these quick recipe series as the ‘Chop Box series’, share your thoughts.

GARI

Gari is a popular West African ingredient made from fermented, grated and roasted Cassava (Yuca). 

Gari can last up to 2 years in an airtight container and it’s still an essential ingredient in every Chop Box a student takes to boarding school. Read more about Gari

SHITO

Shito is a popular Ghanaian Black Chilli sauce that’s made from powdered Shrimps, Herrings, spices, Chillies, Onions, Tomatoes etc, which are slow cooked till you achieve the rich black colour. 

The sauce is devoid of any moisture when it turns black meaning it does last for at least a year. 

Watch how I make my aromatic Black Chilli sauce below and see why it’s had over 100,000 views on YouTube.

Paying homage to a time lost and essential part of most Ghanaian upbringing I have included 2 new ingredients to make this dish protein rich and twisted.

Enjoy!

INGREDIENTS 

4 tablespoonfuls of Gari

3 tablespoonfuls of Water

1 teaspoonful of SHITO

20g of chopped Spring Onions (optional)

1-2 Eggs 

1 tablespoonful of oil to fry the Eggs

Salt to taste

METHOD 

Watch how to make this nostalgic and classic Ghanaian dish below;

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Gari

FERMENTED CORN GRANULES PORRIDGE (KORKLUI) RECIPE

'Korklui' is a gluten free porridge made from fermented milled corn, that's shaped into tiny pearl like granules and boiled. It's particularly enjoyed by the Ewe's of Ghana with roasted Peanuts. 

Korklui (fermented Corn granules porridge) versatility means you can serve it with any nuts of your choosing, fruits, herbs, Chocolate shavings etc for the adventurous or enjoy it as it is. The choice is yours to make. 

INGREDIENTS

40g of fermented milled Corn dough

400ml of Water

1 tablespoonful of Sugar

A pinch of salt to taste

TO SERVE

You can serve the porridge with the following toppings; 

Roasted Peanuts, Cashew, Brazil nuts, Pistachio, practically any nuts of your choice. 

CREATIVE TOPPINGS

Chocolate shavings

Fresh Mint

Blueberry

Milk

Yoghurt

METHOD

Watch how to prepare Korklui below; 

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GARI STIR FRY RECIPE

Where have you been hiding? It’s ‘Ndudu’ again ooh! So you know the Keta School Boys stir fry recipe I did yesterday 🤓

Hmm! I like trouble ooh 😩 Okay.. I just tossed some Gari into the mix and created this Gari Stir Fry. I’m out! I’ll see you in the video recipe , but before that you’ll need the following ingredients 

INGREDIENTS 

Half a cup of Gari

4 tablespoonfuls of Jollof stew

150g of the Keta School Boys stir fry

1-2 Eggs

1 teaspoonful of your preferred oil

JOLLOF STEW RECIPE 👇🏾

KETA SCHOOL BOYS STIR FRY RECIPE 👇🏾

PS: Salt has been omitted from this recipe as the dried Anchovies are salty.

METHOD 

Watch how to prepare this quick Gari stir fry recipe below;

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KETA SCHOOL BOYS (DRIED ANCHOVIES) STIR FRY RECIPE

Whilst sipping my Pineapple Tea, my mind wandered to Ghana and how everyone was coping with the virus.  I smiled at my decision to create new recipes using cost effective ingredients, packed with nutrients and the need for portion control.

 A perfect time to follow a healthier diet starting with this Omega 3  and calcium  rich dried Anchovies (popularly referred to as ‘Keta School Boys’ in Ghana) recipe.

It’s best to prepare your Jollof stew , portion it into containers, freeze and use as and when a recipe requires it.

JOLLOF STEW RECIPE

You can enjoy this Keta School Boys recipe on its own, with Rice or as filling for a sandwich. 

You can also try the Beef stew recipe below;

INGREDIENTS 

200g of Keta School Boys (dried Anchovies) washed slightly in a lukewarm water. This rids the fish of any excess salt and tiny sand particles.

1 large thinly sliced Onions

1 sliced Green Pepper

1 sliced Orange or Red Pepper

3 cloves of sliced Garlic

1 tablespoonful of Coconut oil or your preferred oil

3 tablespoonfuls of Jollof stew

METHOD 

Watch how to prepare this incredible stir fry below;

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All photos, recipes and videos are by the owner of this blog.

TURMERIC & BLACK PEPPERCORN SMOOTHIE

Using everyday ingredients is the Turmeric & Vitamin C packed smoothie recipe. 

In the absence of the fresh Turmeric you can use the powdered one. 

I prefer the fresh ones as they don't have the 'woody' taste, that the powdered one has.

Turmeric contains anti inflammatory and anti oxidant properties due to the presence of Curcumin.

However the human body cannot absorb the Curcumin when consumed. It’s best to include black peppercorns as they contain piperine which helps the body to absorb the benefits of Curcumin.

INGREDIENTS 

50g of Pineapple 

200ml of Orange juice

Half a teaspoon of black peppercorns 

20g of fresh Turmeric or 1 levelled teaspoon of powdered Turmeric 

METHOD 

Watch how to make this powerhouse smoothie below;

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DISCLAIMER  

Please seek medical advice before using this recipe; particularly if you have a pre-existing condition and are on medication. Do not use if you’re suffering from any autoimmune o disease.

HOW TO GRILL THE BEST AND TASTIEST LIVER RECIPE EVER

Rich in Vitamins B12, A, Riboflavin (B2), Folate (B9), Iron to mention but a few, is this flavour packed powerhouse of grilled Lambs liver served with a sweet and sour Onion salad.

INGREDIENTS 

250g of diced Liver

4 levelled tablespoon of Suya/Yaji spice mix

4 tablespoonfuls of Olive oil

1 Green pepper cut into sizeable cubes

1 large Onion cut into sizeable cubes

1 tablespoonful of Corn starch or flour

1 litre of water

Salt to taste

ONION SALAD

1 large thinly sliced Onions

2 tablespoonfuls of Olive oil

1 levelled teaspoon of Sugar

20g of chopped Parsley

6-10 whole Green Chillies

A pinch of Salt to taste

METHOD 

Watch how make this flavour packed grilled Lambs Liver recipe which includes a secret method below👇🏾

 

MAKE YOUR OWN SUYA RECIPE 

BEST ENJOYED WITH THIS WATERMELONADE RECIPE👇🏾

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THE IMMUNE BOOSTING MEDICINAL SOUP RECIPE FROM WEST AFRICA

Inspired by the Nigerian Pepper soup recipe is this immune boosting, medicinal soup to help you combat any flu symptoms. Aptly named ‘Pepper soup’, it is a spicy soup that guarantees one a sweat you after enjoying a bowl. 

You can reduce the amount of chilli to your personal preference. 

Traditionally the Pepper soup spice mix is made using a blend of Grains of Selim, Alligator peppers and African Nutmeg, which are readily available in most African grocers.

For this recipe I’ve included Ginger, Garlic and Prekese (Tetrapleura

Description

tetraptera) as they contain great anti oxidants.

DISCLAIMER:

Even though the ingredients used are all natural products please seek medical advice if you currently taking medications for a pre existing condition. 

INGREDIENTS 

10 African nutmeg pods

10 Grains of Selim (Etso/Hwentia) with seeds removed

1 tablespoonful of Alligator pepper 

1.5kg of Goat meat/Lamb/Pork/Beef/Fish/Chicken

2 litres of Water 

3 tablespoonfuls of powdered dried Herrings or Crayfish

1 large Onion

50g of Ginger

6 cloves of Garlic 

1 Habanero chilli

1 tablespoon of Red Chilli powder

250g of Shitaake Mushrooms or any Mushroom of your choosing 

10 large Basil leaves (Scent leaves)

Salt to taste

METHOD 

Watch how to prepare this amazing soup below;

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PAN FRIED GINGER SALMON AND VEGETABLES STIR FRY

INGREDIENTS 

200g of slightly smoked Salmon from Sainsbury’s 

1 tablespoonful of Coconut oil

30g of sliced fresh Ginger

1 sliced Green Peppers

1 sliced Orange Peppers

40g of sliced Spring Onions

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick and healthy dish below;

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QUICK MILLET & PRAWNS STIR FRY RECIPE

INGREDIENTS 

100g of Barnyard Millet ( available in most Asian grocers)

150ml of water

1 sliced Green/Red/Orange/Yellow peppers 

1 sliced large Onion

5 tablespoonfuls of Olive oil

40g of chopped Celery

1 Bayleaf 

1 tablespoonful of Oyster sauce

1 tablespoonful of light Dark Soy Sauce

Salt and Pepper to taste

METHOD 

Watch how to prepare this quick and equally healthy dish below;

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EASY CHORIZO AND GARLIC SOUP

Just as I opened my fridge  I knew I had to create more recipes and refrain myself from buying more food.

In the end I created 7or 8 recipes over the weekend starting with this moorish and flavour packed Chorizo soup.

INGREDIENTS 

80g of peeled and diced Chorizo 

2 tablespoonfuls of Olive oil

1 teaspoon of smoked Paprika 

1 green Chilli (optional)

1 large Onion 

1 bulb of peeled Garlic

50g of chopped Celery 

2 peeled and diced medium sized Potatoes 

1 Bayleaf (optional)

Zest of half a Lemon

1 litre water

Salt and Pepper to taste

TOPPINGS 

30g of Chorizo sliced lengthways 

1 small sliced Onion

1 teaspoon of chopped fresh Thyme

METHOD 

Watch how to prepare this delicious soup below;

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All photos, recipes and videos are by the owner of this blog.